Athens, Alabama

I am a bigger fan of Taco Soup, but this was good chili! The few changes I made was....one can of rotel rather than crushed tomatoes. I used one can of pintos and one of spicy chili beans rather than two cans of pintos. (I really like kidney beans, but didn’t have any on hand). I too like a thicker chili, so rather than two cans of chicken broth, I used chicken granules, dissolved in 1/2 C of water. I threw in a beef bouillon cube to the chicken granules. I cooked this in the crockpot on low for 8 hours. This had a great kick to it!! I took an easy route and served with crackers. For left-overs tonight, I am going to serve with grilled cheese sandwiches. Very good.....thanks!

This was really quick and good and I had most of the ingredients on hand. I used whole wheat pasta, one can of tomato soup, and one can of rotel. I used frozen onion, and one package of taco seasoning. As an extra kick, I added black and red pepper (we like it spicy) and extra cheese. I used 12 oz of Mexican Blend cheese. I stirred half of the cheese in the beef mixture, with the remaining 6 oz on top. I baked this in the oven for 20 minutes and added the crushed chips as I served my family, with extra chips and salsa on the side.